Prepared in Polesine, it is based on eel, mullet and sea bass, cut into slices, browned in a sauté of onion and cooked with white wine and water. The rice is cooked in the resulting broth and then stirred with raw butter and cheese. It is served with mullet and sea bass, leaving...
Polesano Risotto — Rovigo, Italy.
Prepared in Polesine, it is based on eel, mullet and sea bass, cut into slices, browned in a sauté of onion and cooked with white wine and water. The rice is cooked in the resulting broth and then stirred with raw butter and cheese. It is served with mullet and sea bass, leaving the eel whole.
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